The dish I'm sharing today is more of an idea than a recipe. A starting point to go on and create your own Miso Soup Noodle Bowl. It's something that I regularly have for lunch and from a couple of store cupboard basics, some veggies and an egg can be thrown together very quickly. You can even go meaty and add some cooked prawns or chicken. It's Chinese New Year on the 8th of February so I guess this recipe could be a nod to the year of the Monkey. It's one of those dishes that's good for using up fridge leftovers and comes in at minimum cost and maximum taste. Veggie wise you could use leafy greens like cabbage and kale, thinly sliced mushrooms and grated or spralised carrots and courgettes. Pretty much anything that is quick to cook. A handful from a bag of stir fry veg would be perfect.
Veggie Miso Soup Noodle Bowl
Serves 1
1 Sachet Miso Soup
400ml Boiling Water
50g Dried Egg Noodles
1 Free Range Egg
Handful of Beansprouts
Handful of Spinach
1 Spring Onion
Red Chilli - to taste
White & Black Sesame Seeds
Soy Sauce
Squeeze the miso soup paste into a saucepan along with 400ml of boiling water and the dried egg noodles. Set the timer to cook for 4 minutes - or as per the noodle pack instructions.
Slice up the chilli and spring onion keeping some aside for garnish.
Once the noodles have had a couple of minutes add the beansprouts and in a separate pan poach an egg.
For the final minute of cooking add in the spinach, spring onion and chilli to the noodles.
Pour the noodles, veggies and miso into a serving bowl.
Top with the poached egg and sprinkle with white and black sesame seeds and the reserved spring onion and chilli.
Serve with soy sauce.
Without wanting to teach anyone's granny how to suck eggs here's how I poach mine...
Fill a mug with boiling water and place your egg, still in its shell, into it for a couple of minutes.
Fill a small saucepan with salted water, bring to the boil then turn down to a simmer.
Use a small whisk or spoon to create a whirlpool in the pan and crack the egg into the middle.
Leave to cook for 2-3 minutes then remove with a slotted spoon and drain on kitchen roll.
For further Noodle Bowl Inspiration here are some fab recipes from food blogging friends. I'm definitely putting coconut milk in my next one.
